Coconut Carrot Sheet Cake (gluten-and-dairy-free) / March 30, 2018 by Lindsey | Dolly and Oatmeal

Coconut Carrot Sheet Cake | Dolly and Oatmeal

i feel like a carrot cake has a time and a place. while i really do love it, there's only certain times during the year i really think about wanting a piece. and since there are zero carrot cake recipes gracing the cake section of this blog, i wanted to remedy that since i love, love, love this recipe, and i think you will too!

carrot cake may be one of the best ways to celebrate the spring season. mostly because i feel like it has two identities. one of them being a very spring-filled cake, with notions of baby bunnies, and sprouting carrots. the second one being, a warm, spice-filled cake that would normally have a place in the winter-time. but it turns out it's the perfect segue cake, seamlessly taking us from winter to spring.

however, for this cake, i minimized the spices and left just enough cinnamon as a nod to its traditional flavor. the flavor maker here is coconut. i personally love how carrots and coconut taste together (in just about every application, savory or sweet), and thought a coconut carrot cake would be so, so right! i've added toasted coconut to the batter, which gives it a subtle, toasty coconut flavor but also lends a really great texture. and there's some coconut extract in the frosting which is a (dairy-free) cream cheese-based frosting, and i cannot even describe how good it is. it's the perfect mix of tangy and sweet, and then the coconut extract just adds a little zing.

wishing you all the loveliest holiday weekend! xo!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

Coconut Carrot Sheet Cake | GF & DF

this cake is great to make ahead if you need to. i made it, wrapped it in plastic wrap and foil, then froze it. i took it out of the freezer and placed it in the refrigerator the day before i planned to prepare and serve it. on the day of i removed it from the refrigerator and let it come to room temperature for about an hour. then i frosted it, and served it. easy-breezy :)

print the recipe!

| makes 1 8x8-inch square sheet cake |

cake

1 cup brown rice flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup coconut sugar
1/2 cup unrefined extra virgin melted coconut oil
2 pasture raised eggs, at room temp
1 cup shredded carrots (about 2 carrots)
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/2 cup unsweetened shredded coconut, lightly toasted, plus more for garnish
1/2 cup chopped walnuts, plus more for garnish
2 teaspoons poppy seeds, plus more for garnish

frosting

4 ounces vegan cream cheese (such as kite hill)
1/4 cup non-hydrogenated vegetable shortening
1/4 cup powdered monkfruit sweetener* (or 1/4 cup powdered sugar)
1 tablespoon maple syrup
1 1/2 teaspoons coconut extract
1 teaspoon pure vanilla exytact

*to make powdered monkfruit sweetener: in a high speed blender, whiz 1/2 granulated monkfruit sweetener on high for 25-30 seconds, until completely powdered. store leftovers in an airtight container.

method

preheat oven to 350°F. grease and line an 8x8-inch square baking pan with parchment paper, letting the paper hang over two sides to make "wings".
in a large bowl, whisk together the flour, arrowroot powder, baking powder, cinnamon, baking soda, and salt.
in another large bowl, whisk together the sugar and oil, until combined. whisk in the eggs, carrots, applesauce, and vanilla, until combined. a little at a time, mix the dry ingredients into the wet, until everything is combined. then, fold in the coconut, walnuts and poppy seeds.
use a rubber spatula to spread the batter evenly into the pan. bake in the center of the oven for 25-30 minutes, until a cake tester comes out clean.
cool the cake on a rack.
when the cake is completely cooled, use a thin knife and run it around the sides of the cake to loosen it. then use the parchment paper "wings" to carefully lift the cake from the pan.
make the frosting. using an electric mixer, beat together the cream cheese, shortening, sugar, syrup, and extracts, until smooth and fluffy.
use an offset spatula to frost the cake. top with toasted coconut, chopped walnuts, and poppy seeds. slice into 12 pieces and serve. store leftover in a lidded container in the refrigerator for up to 3-4 days.

similar recipes:

flourless almond cake w/ kombucha macerated berries

vegan vanilla cupcakes w/ strawberry cashew-coconut frosting

strawberry-rhubarb chocolate cake w/ chocolate whip

flourless almond cake w/ kombucha macerated berries & a brunch menu / April 8, 2017 by Lindsey | Dolly and Oatmeal

flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal

we spent the better part of last week sitting my parents' dog at their house upstate. it was great spreading out, so to speak, and actually having room in our living space! amesy transitioned really well to sleeping in his little travel crib, and i've finally began putting him down for naps without rocking him to sleep first. this has been such a relief because babies falling asleep on their own doesn't come as easy than when they're teeny infants apparently - it's been a learning curve to say the least! there are so many things happening in his little world these days, so many developments and progressions. last week was all about his teeth, and now this week he's been eating solids for a whole a week and absolutely loves sweet potato and avocado (he is definitely my little guy). he's beginning to show curiosity in crawling and standing, and now i'm beginning to see how this whole baby thing passes by way too quickly. a month ago he was still and an infant, and now there's this huge emergence of a little personality. he voices when he doesn't like something, when he does, and when he's having the best time ever. my whole heart could explode at how amazing it is to witness it all each day.

that's not to say that trying to fit everything into a working day with a babe, doesn't have its challenges. it is THE challenge if anything. i have a lot more grey hairs, way more stress, and have morphed into the person who wears yoga pants and big comfy flannel shirts every day. but i'm ok with that ;) one huge constant in my life is the whole foods market that's a quick drive away and totally comes in clutch all the time! frank and i usually have some sort of super casual, buffet-style brunch thing for an easter/passover mashup. so this year i've teamed up with the whole foods market team to show you what i'm serving up from their menu, and how to make this super easy almond cake with kombucha macerated strawberries. i found that ordering online saved me that awkward phone call with a cooing (or screaming) baby in the background, but i'm sure it's just as convenient for anyone sans baby. it makes the whole process super fast and simple, and when i went to pick up my order, it was really convenient to snag the flowers for the table (i bought a big pot of pansies and transplanted them to smaller terracotta planters), and other groceries to make the cake and its topping. the cake is simple to make, and only uses a handful of ingredients, most of which are pantry staples. it's one of those back pocket recipes that comes in handy, all while being super nourishing as well. the berries are macerated a bit in kombucha and a little coconut sugar to give it that spring feel :)

happy brunching <3

this post was created in partnership with whole foods market. all thoughts and opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

a brunch menu

wild basmati rice w/ peas & pistachio

roasted fingerling potatoes w/ horseradish

carrots & parsnips w/ coriander honey

grilled asparagus

hard-boiled eggs & toast

flourless almond cake w/ kombucha macerated berries

flourless almond cake w/ kombucha macerated berries | gf & df

you could use any fruit or berries you like here, just keep in mind the fruit's natural sweetness and adjust the sugar as necessary. as for the kombucha, i like a ginger variety (this gingerade is my go-to) as i find it gives the berries a subtle flavor, but you could use any flavor.

| makes a 9-inch cake |

4 large pasture-raised eggs, separated
1/2 cup coconut sugar (or regular sugar)
3 tablespoons extra virgin olive oil
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 1/4 cups almond flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/4 teaspoon salt

berries

1 cup strawberries, sliced
1/4 cup kombucha
1 tablespoon coconut sugar

method

preheat the oven to 350°F and oil a 8-inch round pan with coconut oil. set aside.
In a stand mixer, beat together the egg yolks, 1/4 cup of the sugar, the oil, and the almond and vanilla extract. in a separate bowl, whisk together the almond flour, arrowroot, baking powder and salt. then combine with the egg yolk mixture (batter will be very thick, that's ok), and set aside.
using a stand mixer or electric mixer, whip the the egg whites on medium-high until they get nice and fluffy. a little at a time, add the remaining 1/4 cup of sugar until soft peaks form. a spoonful at a time, fold the egg whites into the batter. (the batter with start out thick and will become more and more airy as the whites are incorporated.)
spoon batter into the prepared pan and bake for 30-35 minutes, until the top is golden brown and the cake pulls from the sides a bit.
place cake on a rack and let cool completely.
while the cake is cooling, make your berries. place the berries in a bowl, stir in the kombucha, and sugar. stir the berries occasionally for about 30 minutes.
top the cake with macerated strawberries, and a sprinkle of toasted sliced almonds. slice and serve.

similar recipes:

strawberry-rhubarb & olive oil chocolate cake

cacao nib, coconut macaroons (gluten +dairy free) / April 8, 2014 by Lindsey | Dolly and Oatmeal

something i've learned in the world of making coconut macaroons, it could possibly even be a rule: use coconut chips and not shredded coconut, especially if you're making egg-white based macaroons! last year i made 3 variations of macaroons to take to my parents house for passover. they were kind of meh, except for the chocolate-chocolate ones - those were bomb. this year, i'm bringing over just these because they're super, and sweet and everything that i've ever wanted out of a macaroon - sweet, crunchy, toasty with a bit of chew in the center. i found with this recipe the coconut chips provide a significant amount of structure and texture, where as last year's shredded coconut sadly didn't. i thought about going the chocolate route - dunking, drizzling, chocolate chips - but i thought the cacao nibs would add a subtle chocolate-y-ness, without being too sweet (as these macaroons are a bit on the sweet side for me). make them for passover, make them for easter, or make them just to eat and enjoy :)

*today is the last day to vote for your favorite food blog over at Saveur's Best Food Blog Awards, and if you haven't already, you can still vote for dolly and oatmeal, as well as many other blogs!

cacao nib, coconut macaroons (gluten + dairy free)

| makes 24 macaroons |

macaroons are inherently versatile, feel free to add what you like, whether it's chocolate, jam, fruit or nuts. also, i halved the recipe here and also made the macaroons smaller than the original recipe - feel free to make them larger but just adjust the cook time if you do.

recipe from Food 52: Alice Mendrich's New Classic Coconut Macaroons

ingredients

2 large free-range egg whites
1 3/4 cups coconut chips
1/4 cup + 2 tablespoons natural cane sugar
1 teaspoon pure vanilla extract
scant 1/8 teaspoon fine grain sea salt
1/4 cup cacao nibs

instructions

in a large heat proof bowl, combine all ingredients except the cacao nibs. set the bowl directly onto a skillet with barely simmering water - if the bowl is buoyant then pour some water out, you want the bowl to touch the skillet. stir macaroon mix with a spatula every few seconds to prevent the bottom from getting burned - 5-7 minutes, until the egg whites look thick and frothy, and the mixture is hot to the touch. set aside for roughly 30 minutes to let the coconut absorb the liquid
preheat oven to 350° and line two baking sheets with parchment. once the mixture has cooled, add the cacao nibs and stir to combine. using a spoon, scoop about 1/2 tablespoon - 1 tablespoon worth of mix. using your fingers, turn the mix clockwise until you get the shape you like (you could also just plop mounds too, but i thought this gave them a more defined shape). gently slide the macaroons off the spoon onto the parchment keeping about 2-inches between each cookie
transfer macaroons to the oven (my oven is a bit funky, so i baked each sheet of cookies separately, but feel free to bake them together - just make sure they cook and brown evenly), bake for 5 minutes. turn oven temp down to 325° and bake for an additional 10-15 minutes, until the macaroons are golden brown, rotating halfway through for even baking. if your macaroons are browning too quickly, lower temp to 300°
let cookies cool on a cooling rack. these are best eaten the day they are baked, but can be stored in an airtight container, at room temp for up to 3 days

enjoy!